Ingredients

The following ingredients have 4 Servings
  • 1.5 kg (3lbs) shrimp (deveined but shell and head on)
  • 2 tbsp cajun spice
  • 1 tbsp lemon pepper
  • 2 tsp salt
  • 3 tbsp olive oil
  • 250 g (2 sticks) butter
  • 10 garlic cloves (crushed )
  • 3-4 tbsp fresh lemon juice
  • 2 tsp cajun spice
  • 1 tsp chilli flakes
  • ½ cup cream ((heavy or whipping) )

Instruction

  • If your prawns haven't been deveined, use a sharp pair of kitchen scissors and make a long incision down the length of the back then remove the vein.
  • Place the prawns in a large bowl. Pour over the oil and season with the cajun spice, lemon pepper and salt. Mix well to ensure all the prawns are evenly coated.
  • To make the sauce, melt the butter in a large pot (the pot needs to be big enough to toss all the prawns in once they are cooked) and add the garlic, lemon juice and spices.
  • Allow to cook for a minute until fragrant then pour in the cream. Bring to a simmer and allow to cook for 5 minutes then remove from the heat.
  • Taste and adjust seasoning accordingly. The sauce needs to be a little too lemony and very well seasoned. Once the prawns are added, the sauce will mellow a bit.
  • Preheat the grill for 10-15 minutes. I prefer using an outdoor grill/braai/barbecue as the smoke adds incredible flavor to the shrimp once cooked but you can use a griddle pan too.
  • Add the prawns and cook for 2-3 minutes per side until they are coral/orange in color. As the prawns cook, add them to the pot with the sauce.
  • Once all the prawns have been added, toss to coat the prawns in the sauce.
  • Serve over rice or with crusty bread and extra lemon wedges.